9781331923923 - The Complete Confectioner de Nutt, Frederick (5 resultados)

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condición: New. Print on Demand. Embark on a delectable journey through the culinary landscape of the 18th and 19th centuries with this comprehensive guide to the art of confectionery. This book unveils the secrets of creating a wide array of sweet treats, from delicate biscuits and elegant wafers to luscious drops, prawlongs, and preserved fruits. Delve into the world of jellies, jams, and ices, and discover the techniques for crafting exquisite puddings and cakes that would grace the tables of the most discerning households. The author, a seasoned confectioner, shares their expertise and years of experience, providing clear and detailed instructions for each recipe. This edition, enriched with contributions from other skilled confectioners, presents a diverse collection of both classic and innovative creations. More than just a recipe book, this work offers a glimpse into the social and cultural significance of confectionery during this period. The elaborate and often time-consuming methods employed reflect the importance placed on these sweet indulgences as symbols of status and refinement. From the simplest biscuits to the most intricate cakes, this book invites you to explore the rich history and artistry of confectionery, and to recreate these timeless delicacies in your own kitchen. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Taschenbuch. Condición: Neu. Neuware.

Condición: New. KlappentextrnrnExcerpt from The Complete ConfectionerTake three quarters of a pound of powdered su gai, and put it in a pewter bason, and put in thi1ty yolks of eggs with the suga1, and take seven presented. 0 1ange peels and pound them .